Practice and Formula of Crystal jiaozi

Making a crystal jiaozi is also very simple. Dumpling skin is made of corn starch powder and scalded with boiling water, and the proportion is also very important. The ratio of powdered corn starch to boiled water is 100g: 30g: 130ml. Pour corn starch and corn starch into a basin, then pour boiling water, stir with chopsticks into flour floc, and let it cool. Then knead it into dough by hand, wake it up for half an hour, then spread lard, roll it into dumpling skin, wrap it, and steam it to make crystal jiaozi.

What's the ingredient? It is the wheat starch left after the flour washes away the gluten. You need to wash gluten when making cold noodles. After the gluten is washed out, there will be batter left in the basin. After precipitation, the upper water is poured out, and then the precipitation is dried and crushed into powder. The flour is white and delicate, and the dough alone is very soft. You need to add some corn starch and blanch it with boiling water. The dumpling skin made of it is translucent after steaming, like crystal, which makes you want to eat.

This is the practice of ordinary translucent crystal jiaozi. Now there is a very popular crystal jiaozi on the Internet. After steaming, it is basically completely transparent, and you can see what stuffing is wrapped inside, so it is also called "glass jiaozi", which is very beautiful.

The method is also very simple. To do this, add 100g potato starch and 100g corn starch, then cook the noodles with 200ml boiling water, and then mix the noodles. The dumpling skin made of this kind of noodles is basically completely transparent after steaming. However, fully transparent crystal dumplings have one disadvantage: jiaozi's skin is hard, so eat it quickly after steaming, or it will become hard and hard to chew when it is cold.